Keto Chocolate Sea Salt Cookies
These Nut-Free Keto Chocolate Sea Salt Cookies are soft, chewy, gluten-free, and dairy-free! This tasty dessert can be prepared and baked in just 30 minutes and is perfect as an after-dinner treat! Containing minimal grams of net carbs per serving and made without almond flour, you will love this chocolate cookie recipe!
Servings: 10 cookies
Ingredients
- 1/2 cup + 1 tbsp 135 mL coconut oil, room temperature
- 3 eggs
- 1 tsp vanilla extract
- 1/2 cup 96g golden monk fruit sweetener
- 1/4 cup 20g unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup 56g coconut flour
- 1/2 tsp xanthan gum
- Flaky sea salt
Instructions
- Preheat oven to 350 degrees and line two baking sheets with parchment paper.
- In a medium-sized mixing bowl, using an electric mixer, mix together coconut oil, eggs, and vanilla extract until well-combined. (The mixture will appear lumpy.) Add golden monk fruit sweetener, cocoa powder, baking powder, and salt. Mix again until all ingredients are fully incorporated.
- A little at a time, to same mixing bowl, add in coconut flour and mix with electric mixer.
- Roll dough into 10 evenly-sized balls. Lightly press down on each dough ball and place 5 cookies on each of the prepared baking sheets. (Note that the cookies will spread when baking so be sure to place them about 2-3 inches apart from one another.) Sprinkle a pinch of sea salt atop each cookie. (Remember that there is salt in the dough, so be careful to not add too much atop cookies.)
- One baking sheet at a time, bake cookies until you can insert and remove a toothpick into the center without any crumbs sticking, about 15-18 minutes. (Resist the urge to overcook them as they will firm up as they cool.)
- Remove cookies from oven and allow to cool completely. Once cooled, carefully lift cookies off of parchment paper and serve.
Notes
Golden Monk Fruit Sweetener Substitution: Classic Monk Fruit Sweetener can be substituted in at a 1:1 ratio. You can also use erythritol or Swerve. All options will work at a 1:1 ratio.
Coconut Oil Substitution: Using a 1:1 ratio, you can substitute butter in for coconut oil.
Egg Substitution: For a vegan-friendly cookie recipe, you can try making flax eggs. To replace 3 eggs with flax eggs, combine 3 tbsp ground flaxseed and 1/4 cup + 3 tbsp water. Stir together and allow to sit for 5 minutes. Note that I have not tested this substitution, but this replacement typically works and I wanted to offer it as an option.
Replacing Coconut Flour: Coconut flour has a very different absorbency rate than other keto-friendly flours, such as almond flour and ground sunflower seed meal. For this recipe, I would not suggest substituting coconut flour for a different flour.
Net Carbs: Each cookie contains 1.6 grams of net carbs per serving.
Storage: Store cookies in an airtight or glass container. They can be kept at room temperature or chilled in the refrigerator. Enjoy within 4-5 days.